Low Carb Chicken Poke Bowl
Dive into a bowl of vibrant freshness with this Low Carb Chicken Poke Bowl recipe, perfect for a healthy yet satisfying meal. Tender, juicy grilled chicken takes center stage, paired with a colorful medley of spiralized zucchini, crisp cucumbers, creamy avocado, and crunchy radishes. A tangy soy-sesame dressing with a hint of sriracha elevates every bite, while sesame seeds add a nutty finish. This dish is a low-carb twist on the classic poke bowl, replacing rice with nutrient-packed zucchini noodles for a lighter, gluten-free option. Ready in just 35 minutes, this recipe is perfect for busy weeknights or meal prep and can even be customized with seaweed salad for an extra umami punch. Packed with wholesome ingredients and bold flavors, this chicken poke bowl is sure to impress your taste buds while keeping your health goals on track!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Sriracha sauce
- 2 medium Zucchini, spiralized
- 1 large Avocado, sliced
- 1 medium Cucumber, sliced
- 4 medium Radishes, thinly sliced
- 3 stalks Green onions, chopped
- 1 cup Seaweed salad (optional)
- 1 tablespoon Sesame seeds
Instructions
Preheat your grill or grill pan over medium-high heat.
Brush the chicken breasts with 1 tablespoon olive oil and season with salt and black pepper.
Grill the chicken for 6-7 minutes on each side, or until fully cooked with a slightly charred surface. Remove from heat and let rest for 5 minutes, then slice them into strips.
While the chicken is cooking, prepare the dressing. In a small bowl, combine soy sauce (or tamari), rice vinegar, sesame oil, and sriracha sauce. Whisk until well blended and set aside.
In a mixing bowl, combine spiralized zucchini, sliced cucumber, avocado, radishes, and green onions.
Divide the zucchini salad mixture evenly among four bowls.
Top each bowl with sliced grilled chicken and, if opted, a scoop of seaweed salad.
Drizzle the prepared dressing evenly over each bowl.
Sprinkle sesame seeds on top as a finishing touch.
Serve immediately and enjoy your low-carb chicken poke bowl.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5896 mg | 256% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 21.3 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 617 mg | 47% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4781 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
